Tasty Popcorn, No Microwave Needed

Fridays are great movie nights, and movies mean popcorn. Did you know that before microwaves, people used to cook popcorn on the stove? It’s true! (Half joking here, Doug had no idea the first time I told him about stovetop popcorn.)

So for all of us who grew up watching popcorn pop in the microwave, I thought it would be fun to make a little home movie about how to make popcorn on the stove. It’s less than three minutes, and you can joke about my Texan accent if you want. (If this doesn’t show up in your RSS Reader, click through to view it on Small Notebook.)

Personally, I love to grate fresh parmesan cheese over hot popcorn. How about you?

my mother used to make popcorn like that, and we ahd such fun. i will definately revist that. popcorn that’a bought in packages are so expensive, and this is just right. i have’nt heard about the coconut oil though, my mom used to use butter. i will look in walmart to see if i can find some. the poping games will begin once i find it.

I hate to admit it but I haven’t made popcorn on the stove in years. Last time I did grocery shopping our youngest noticed the Jiffy Pop popcorn that you do on the stovetop. She had no idea how it worked so I bought it. I think I’ll make that tonight as our snack.

Oh thank you so much! It was fun to hear you and the little one! I’ve never made it on the stove, but I love my air popper since it doesn’t need oil. Never tried parm cheese on my popcorn, but I adore grated parm so will have to try that out. I just like a bit of butter and salt.

This is how we made popcorn growing up (back when microwaves were more of a novelty – wow, this is making me feel a bit old!) and I agree, I love making it this way when I feel like something special on top like cheese and cumin (maybe just me?). I also always make my corn this way when I’m making carmel corn or popcorn balls.

I just saw your question about kettle corn – I haven’t tried this, but I would suggest making a simple syrup and pouring it over the corn before it pops to make sure it distributes well…now that you have me thinking about it, I may have to try it this weekend! If I do, I’ll be sure to report back.

I never make microwave popcorn. It’s too salty and I don’t like the fake butter – yuck! Not to mention the waste of the packaging and extra unpopped kernals.

I’ve always made my popcorn on the stove. Lately I’ve been using different herbs and spices on it. I really like dill or a combination of oregano and basil on my popcorn. Especailly if the basil is fresh from my herb garden.

I saw that you asked about making a sweet variety of stove top popcorn, and that someone mentioned making a simple syrup–I’ve never tried that method. However, when we make sweet popcorn we follow all the steps you showed in the video and instead of placing the lid on the popcorn watch the kernels carefully. They will change color slightly, turning sort of opaque. I always wait until one kernel pops, then quickly sprinkle a couple of tablespoons of white sugar over the popcorn–swirl around in the pan and wait–replacing the lid after you swirl (I continually shake the pan as it pops, I guess because my mom did it that way) I would maybe use a larger pot to make the popcorn, the sugar might distribute better with more surface area.

For whatever reason, I abhor microwaved popcorn. We have a hot air popper that I just love. And it makes it an event for the kids. We melt our own butter and sprinkle liberally with salt. Good old-fashioned popcorn.

We also bought red and white striped tall popcorn containers for each of us one year. It makes it MUCH more fun!

We used to always make popcorn on the stove top, and we used bacon grease. Back than you didn’t buy oils. We had a blue enamel pan that had a stir knob on top to keep the kernals from burning before they popped. Great memories, great video.

Well, I LOVE popcorn. And personally I really don’t like the microwave popcorn. Love it popped in oil over the stove!!! Good old buttered popcorn! then caramel. I love the kettle corn. Sometimes I will make that by putting sugar in the oil when I pop! Hmmmm!!!

When we make stove-top popcorn, we usually mix up a little bowl with sugar (especially maple sugar granules), a bit of salt, and some kind of spice mix. There’s a local spice store that sells great mixes, but anything that appeals to you would probably be good. A little cayenne or paprika for some kick plus the dash of salt makes the sweetness all the better. We usually add it right at the end, when the popcorn has finished popping, but the pan is still hot. Shake shake shake and eat. Delish!

I have heard about this, always thought that it was so much work, as oppose to the microwave way. But now that you mention how we can make different flavours, well I got to try it at least once. Enjoy Kweezel.

This is absolutely my favorite! I didn’t look at the video (I’m at work), but I love, love, love stove-top popcorn! It isn’t uncommon for me to have popcorn for dinner once a week.

I first had stove-top popcorn at my grandmothers house (she always used an old aluminum lid and a pressure cooker). My grandma called it “old-crappy popcorn” but she would always make it for me when I spent the night. When I moved into my first apartment she gave me the popcorn bowl she always used and bought me a pressure cooker (sans lid) at an estate sale. I have a glass lid I use for it and I never buy microwave popcorn anymore.

I’ll have to try the parmesan cheese thing, I always just sprinkle it with McCormick’s popcorn seasoning salt (has to be that brand for me)

I’m sponsoring an initiative at Kitchen Stewardship this month called “Mind the Microwave in May”, challenging readers to consider other options for microwave use (stovetop popcorn, of course, being one of them). Please hop over and check it out (click on the picture in the sidebar to go to the invite post). You are cordially invited to participate (even though May is nearly over). If this fits with your site’s mission, I’d love to have you sign on and post about it for your readers. Simplify life, sans microwave.

I always just make microwave popcorn, but decided to make some stovetop to go for a healthier option…so I foudn this video, and I made it, and the popcorn came out wonderfully! Thank you!!

As far as toppings, I like to throw a handful of pimento olives into the bowl! it adds a nice salty flavor without having to add additional salt, and some of the brine gets on the popcorn as well, making it incredibly yummy!!!! It’s a perfect way to have salty popcorn without heaping on mounds of salt from the shaker!

Okay, I know this is a really old post, but you know you can make “real” popcorn in the microwave with a lot less mess and heat? Just put about 1/4 to 1/3 cup of uncooked popcorn into a paper lunch sack with about 1/4 tsp of olive oil. Fold it over, STAPLE it (YES!! You CAN put a metal staple into the microwave, I swear!) and shake it up. Throw it in the ‘nuker for 2 minutes or so on high, until you hear it start to slow down poppin (like you do with the store kind).
It comes out tasting just like stovetop popcorn and is pretty healthy b/c of the small amount of oil needed!
I learned this a few years ago and try to tell as many people as I can about it!